Recipe Overview
This Magic Paper Bread Pudding uses Carta Fata to create a gentle sealed-steam environment. The custard absorbs into the bread while the raisins soften and the pudding sets into a clean, sliceable log.
Chef Notes
The magic paper keeps the dessert moist and concentrated. Rest the pudding before slicing so the custard finishes setting.
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Ingredients
Base recipe = 6 servings.
- 8 oz Tuscan bread, diced
- 3 large eggs
- 1 cup organic granulated sugar
- 1 cup all-purpose flour, sifted
- 4 oz raisins
- 2 cups whole milk
- 1 tsp vanilla extract
- Pinch of salt
- 1 cup dark chocolate, melted
- 2 oz hot cream for ganache
- 1 sheet Carta Fata magic paper
Preparation
- Combine diced bread and raisins in a bowl.
- Whisk eggs with sugar, then sift in the flour until smooth.
- Bring milk to a boil. Slowly temper it into the egg mixture.
- Return mixture to low heat and stir until lightly thickened into a pouring custard.
- Pour the hot custard over the bread and raisins. Rest 5–10 minutes.
- Spoon mixture onto Carta Fata magic paper. Roll into a log and tie the ends with kitchen twine.
- Bake on a tray at 350°F / 175°C for 25 minutes.
- Rest 15 minutes, slice, and serve with warm dark chocolate ganache.
Service Suggestions
- Serve warm with dark chocolate ganache.
- Add orange zest for a Tuscan holiday flavor.
- Chill first for cleaner banquet slicing.
Dietary / HACCP Notes
- Contains gluten, dairy, and eggs.
- Hold hot desserts above 140°F / 60°C if serving warm.
- Cool quickly if preparing ahead for banquet service.
Nutrition Per Serving Estimate
| Calories | 320 kcal |
| Protein | 6 g |
| Carbohydrates | 45 g |
| Fat | 13 g |
| Sugar | 25 g |
| Fiber | 2 g |
| Sodium | 180 mg |